ISO Classic Italian deli meat sauce recipe

[Margaret Pilgrim]

Our son has repeatedly begged me to try to duplicate the meat and mushroom "gravy" he used to buy at now closed Lucca Deli in SF..    I've made a couple of tries, all good but not deli clones.    This is not the same as what "nonna" made, but a readily identifiable and distinct thing on its own right.  

 

Any thoughts?

[IndyRob]

Have you tasted it yourself?  If not, Is it possible to make something that's in someone else's head?

[Margaret Pilgrim]

I've had it often.   But it's far from my favorite "gravy".

[Dr. Teeth]

I’ve never tasted it.    Lucca Deli in San Francisco seems to still be open when I google it.  Did they just stop making the sauce?
 

Failing some EGullet member with a fair amount of experience cooking Italian food having had it, I would suggest trying to find a clone online (I looked, no luck - but I’m not the best at such things) or calling them and begging for some clue.  Or asking you son to.

 

Sorry I can’t be of much help.

[Joe Blowe]

Lucca Deli is open for business. Lucca Ravioli is the shop that closed. Here's a generic clue that might help out:

Quote

The key, he says, along with roasting his own meats and grinding his own seasonings, is the soffritto -- a base of onions, garlic and Italian herbs sauteed in olive oil. All three varieties of tomato sauce (mushroom, marinara, and meat and mushroom) are then simmered for more than six hours.

 

[Dr. Teeth]

 

1 minute ago, Joe Blowe said:

Lucca Deli is open for business. Lucca Ravioli is the shop that closed. Here's a generic clue that might help out:

 

I found the same thing after googling a bit more, including the 2006 review you cited.  It mentions the mushrooms are macerated, in addition to the contents of the soffrito.   Not much to go on.   A description from someone who’s eaten it would help